Eggplant Paruppu Curry

Simple, quick and a delicious gravy to enjoy along with hot steaming rice topped with ghee or simply along with hot idlies and crispy dosas..This paruppu curry sounds exactly like kootu also little bit similar to kurma but its somewat different when compared to the preparation..I used ginger garlic paste and a grounded paste with coconut and fennel seeds to prepare this delicious paruppu curry...The whole process gets ready in less time since i prepared this paruppu curry in pressure cooker..Easy breezy gravy to relish with anything as side dish..



1no Eggplant (big and chopped)
1cup Toor dal
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger garlic paste
1tsp Coriander powder
1tsp Sambar powder
1/4tsp Turmeric powder
1/2tsp Garam masala powder
1tsp Mustard seeds, urad dal
2nos Dry red chillies
1no Cinnamon stick
Salt
Oil
Curry leaves

To Grind:
1tsp Fennel seeds
2tbsp Grated coconut

Grind fennel seeds and grated coconut as fine paste, meawhile pressure cook the toor dal with ginger garlic paste and turmeric powder, keep aside..heat enough oil in a pressure cooker, fry the mustard seeds, urad dal, dry red chillies and cinnamon stick, add immediately the chopped onions,curry leaves and chopped tomatoes and saute until the veggies turns mushy..Add now the chopped eggplant pieces and saute for few minutes..Add the cooked dal along with coriander powder, sambar powder and garam masala powder with salt, bring everything to boil..

Finally add the grounded paste, close the lid and cook until the veggies gets well cooked..Serve hot with rice..